For those who enjoy oysters, try this delicious smoked oyster dip. With easily available components, it is simple to cook. excellent for surprise visitors. Dip crackers in and spread on baguettes.
| Prep Time: | 15 mins |
| Cook Time: | 18 mins |
| Additional Time: | 10 mins |
| Total Time: | 43 mins |
| Servings: | 24 |
| Yield: | 2 dozen mini tarts |
Ingredients
- cooking spray
- ⅔ cup white sugar
- ¼ cup butter, melted
- 1 tablespoon all-purpose flour
- 3 large eggs
- 1 cup light corn syrup (such as Karo®)
- 1 ½ teaspoons vanilla extract
- 1 cup chopped pecans
- 1 (15 ounce) package pastry for a double-crust 9-inch pie, at room temperature
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray 12 mini muffin cups with cooking spray.
- Mix white sugar, butter, and flour together in a large bowl until well combined. Add eggs, 1 at a time, and mix well after each addition. Whisk corn syrup and vanilla extract into sugar mixture; fold in pecans.
- Roll pie crust pastry onto a floured work surface; cut into circles using end of a drinking glass or a biscuit cutter. This will make 11 crusts. Roll the scraps into a ball and roll back onto the floured surface; cut 1 more circle. Press each circle into the prepared muffin cups. Repeat with remaining pie crust pastry.
- Spoon pecan mixture, about 2 tablespoons per pie, into pie crust pastry.
- Bake in the preheated oven until set, about 18 minutes. Allow tarts to cool in muffin tins for 5 minutes before loosening edges from sides of tin; let rest 5 minutes more. Transfer tarts to a wire rack to cool completely.
Nutrition Facts
| Calories | 205 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 115 mg |
| Sugars | 10 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |